Spring Pea Puree
- 4 cups spring peas (fresh or frozen)
- ¼ cup heavy cream
- 1 tbsp. butter
- 1 tsp. kosher salt
Bring two quarts of water to a boil on high heat in a 6-quart pot.
Pour in the shelled peas and return to a simmer. As soon as the peas begin to simmer strain them and place in the bowl of a food processor.
Heat the butter and cream on the stove or microwave until the butter is melted. Turn on the food processor and add the butter and cream to make a chunky puree.
Season with salt then serve.
Makes about four servings.
Makes about four servings.
